Ingredients

serves 6

　　12 ounces boneless, skinless chicken thighs (about 4 pieces)

　　1 pound boneless, skinless chicken breast halves (about 3 pieces)

　　1/2 teaspoon coarse salt, plus more for cooking water

　　1/8 teaspoon freshly ground pepper

　　4 slender carrots, peeled

　　3 large celery ribs

　　2 medium parsnips (6 ounces), peeled

　　4 small onions, peeled and quartered lengthwise, with roots attached

　　3 cups water

　　1 14 1/2-ounce can low-sodium chicken broth, skimmed of fat

　　1 tablespoon fresh rosemary leaves or 1 teaspoon dried

　　1/2 pound wide egg noodles

　　1/4 cup finely chopped fresh flat-leaf parsley

　　1 tablespoon unsalted butter

　　4 garlic cloves, thinly sliced

　　1 bunch (1 1/2 pounds) Swiss chard, coarsely chopped, with stems

　　2 ounces shaved Parmesan cheese

　　

Step 1

Cut the chicken into 1-inch pieces; season with salt and pepper. Heat a 6-quart Dutch oven over medium heat until hot. Add half of the chicken to the pot; cook, turning occasionally, until nicely browned, about 7 minutes. Transfer to a large bowl. Repeat.

　　

Step 2

Meanwhile, cut the carrots, celery, and parsnips into 3/4-inch pieces. Place the vegetables, onions, browned chicken, water, broth, and rosemary in the Dutch oven; scrape the browned bits from the bottom. Cover; bring to a simmer over low heat. Cook, stirring occasionally, until the vegetables are barely tender, about 10 minutes.

　　

Step 3

Cook the noodles in a pot of boiling salted water until al dente; drain and return to pot. Stir in parsley, chicken, and any collected juices in the bowl. Cook on low until the chicken is heated through, 1 to 2 minutes. Remove from heat; keep warm.

　　

Step 4

Meanwhile, melt the butter in a large nonstick skillet over medium-high heat. Add the garlic; stir until golden, about 1 minute. Add the chard; cook, turning occasionally, until tender, about 5 minutes. Divide the chard among 6 bowls. Ladle the soup on top; serve with shaved Parmesan cheese.

　　

Fit to eat recipe

Step 5

(Per serving)

　　

Step 6

Calories: 481

　　

Step 7

Fat: 11g

　　

Step 8

Cholesterol: 142mg

　　

Step 9

Carbohydrate: 55g

　　

Step 10

Sodium: 724mg

　　

Step 11

Protein: 41g

　　

Step 12

Fiber: 6g

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.